How To Make Lamb & Aubergine Pastitsio
Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.
Serves:
Ingredients
- 500g ground lamb
- 1 large aubergine, sliced
- 250g pasta (penne or rigatoni)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp cinnamon
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
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Preheat your oven to 180°C (350°F).
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Cook the pasta according to package instructions, then set aside.
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In a large pan, brown the ground lamb over medium-high heat. Season with salt, pepper, oregano, and basil.
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Remove the lamb from the pan and set aside.
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In the same pan, add the onions and garlic. Cook until translucent.
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Add the diced tomatoes and cinnamon to the pan. Simmer for 10 minutes.
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In a separate pan, fry the aubergine slices until golden brown. Set aside on kitchen paper to absorb excess oil.
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In a saucepan, melt the butter over low heat. Add the flour and whisk continuously for 2 minutes.
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Gradually whisk in the milk and continue cooking until the sauce thickens. Season with salt, pepper, and nutmeg.
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In a baking dish, layer half of the cooked pasta, followed by the lamb mixture and aubergine slices. Repeat for the second layer.
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Pour the béchamel sauce over the top, making sure to cover all the layers.
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Sprinkle the grated Parmesan cheese on top.
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Bake in the preheated oven for 40-45 minutes, or until golden and bubbling.
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Allow to cool for a few minutes before serving.
Nutrition
- Calories : 590kcal
- Total Fat : 28g
- Saturated Fat : 15g
- Cholesterol : 105mg
- Sodium : 470mg
- Total Carbohydrates : 55g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 30g
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